Easy weeknight mushroom risotto thats special enough for occasions, too!
The Instant Pot makes it fast, and fail-safe.
Plus we have a hack that lets you time your dinner perfectly!
Alison Bickel
Alison Bickel
What Is Risotto?
Risotto is magnificent, and risotto is time-consuming.
An Instant Pot saves time.
Alison Bickel
You know where were going with this.
When it looks right, you stop.
A perfectly made risotto is creamy, yet each kernel of rice still retains a tinyal dentebite.
Alison Bickel
Whats the Big Deal With Pressure Cooker Risotto?
But a pressure cooker takes the workandguessworkout of making risotto.
You also add the stock all at once, without having to bring it to a simmer.
Alison Bickel
Initially, I was a skeptic, but the proof is in the porridge.
Now I dont make risotto any other way.
I also make risotto a lot more often, because the Instant Pot makes it so dang easy.
Alison Bickel
It makes weeknight cooking a special occasion, fun and spontaneous.
Why Do You Need Risotto Rice?
You cant make risotto with any old rice.
Alison Bickel
Do I let that keep me from making risotto?
No, and you shouldnt either.
Like a pear, its perfect for about five minutes.
Alison Bickel
About 18 minutes before you plan to serve dinner, add the stock and fire that Instant Pot up.
Youre the boss of that risotto, not vice versa.
And you thought risotto was all fancy and hard.
What Are the Best Mushrooms to Use in This Recipe?
I use cremini mushrooms here.
Those are the ones that look like regular white button mushrooms, but they are brown instead.
(Fun fact: Cremini mushrooms are simply tweenage portobello mushrooms harvested before a major growth spurt.)
you’re able to use white button mushrooms, or shiitake mushrooms, or a gourmet blend.
Whatever you do, use lots of mushrooms for a ton of flavor.
I like to quarter the mushrooms for a meatier texture.
Slice them if you like, or use pre-sliced mushrooms.
Risotto Is Easy to Adapt!
Youll findshrimp risotto,tomato risotto,spinach risotto,butternut squash risottoevenplainrisotto, god forbid.
Need More Recipes for Your Instant Pot?
The mushrooms can stand up to it!
Add the oil to the cooker.
(If it seems like a long time, its because it is.
Liquid takes longer to evaporate in the deep pot of the pressure cooker.)
Sprinkle with salt and pepper to taste.
Add the wine and cook, stirring, until nearly all the wine is evaporated, about 3 minutes.
(This keeps the wine from having a raw taste, which can happen in a pressure cooker.)
Stir in the soy sauce, miso, and 3 3/4 cup stock.
Secure the lid, and confirm the pressure release valve is set to seal.
Program the Instant Pot to cook on Manual/Pressure at high pressure for 5 minutes.
(It will take about 10 minutes for the Instant Pot to come to pressure.)
Unlock the lid and open it.
Carefully taste a bit of the risotto.
If loose stir constantly, until more of the liquid has been absorbed by the rice.
You want the consistency to be all’onda (like waves in Italian).
Its the risottoland happy place between soupy/watery and gloppy/stiff.
You want it to be rich and creamy.
Stir in the butter and parmesan.
Taste one more time for seasoning.
If it seems a little too earthy and flat, add the 1/4 teaspoon of lemon zest.
Adjust with salt, if needed.
